Place the softened butter and sugar into the bowl of a mixer and beat until light and fluffy.

Add the whisked eggs, a third at a time, making sure they are absorbed before adding the next amount.

Add the sifted flour and baking powder and beat on a low speed until just combined.

Tip in the crushed honeycomb and beat for about 10 seconds.

Divide the dough into two and spread each half into the centre of a large sheet of baking paper. Use the paper to help form the dough into a sausage shape. When it has an even shape then roll up to form a tight sausage - twist the ends of the paper to ensure a snug fit. Place this in the fridge to firm overnight.

You can if you like skip this step and just roll tablespoons of the dough into balls. Flatten the tops slightly to get an even shape. Cook as per the sliced cookies.

Preheat the oven to 180°C/350°F.

Unwrap one sausage at a time - keep the other in the fridge until you are ready to use it.

Slice evenly, giving the roll a quarter twist after each cut to help maintain it's shape.

Place the slices on baking paper lined sheets, leaving a gap for the cookies to spread.

Bake for about 10 minutes or until the cookies are golden.

Let them sit on the tray for 5 minutes before placing on wire racks to cool.